2 tablespoons of olive oil
1 tablespoon of chopped green onion
1 cup of chopped scallion
1/2 cup of pea leaves
1/2 teaspoon of ground cardamom
1 kg of cod
10 medium-sized potatoes
10 cloves
3 cups of cooked and drained cockle shells (800 g)
2 cinnamon sticks
1 cup of chopped green pepper
Salt and black pepper to taste
To decorate
6 green peppers
6 sprigs of pea leaves
2 tablespoons of olive oil
1 tablespoon of chopped green onion
1 cup of chopped scallion
1/2 cup of pea leaves
1/2 teaspoon of ground cardamom
1 kg of cod
10 medium-sized potatoes
10 cloves
3 cups of cooked and drained cockle shells (800 g)
2 cinnamon sticks
1 cup of chopped green pepper
Salt and black pepper to taste
To decorate
6 green peppers
6 sprigs of pea leaves
1
Soak the cod in cold water for 36 hours, changing the water every 6 hours
Flake it into shreds, removing the skin and bones. Reserve
2
Peel and slice the potatoes into rounds
Cook them in boiling water for 15 minutes or until they're tender but still firm
Drain and reserve
3
In a large saucepan, arrange the ingredients in alternating layers of potato, cod, scallion, pea leaves, clove, cardamom, cinnamon, and cockle shells
Drizzle with half the olive oil and sprinkle with salt and black pepper
4
Cover and simmer over low heat for 30 minutes
Transfer to a serving dish, drizzle with the remaining olive oil, decorate with green peppers and pea leaves, and serve.
